This time while browsing, I chanced upon this dish that surprisingly does not contain the standard ginger in the ingredients :p which in it's place was galangal. I've adapted the recipe into a simple braising as the original recipe was way too sweet for our liking. This pic is my second try on this recipe which yielded a better and tastier version with the addition of spring onions.

1. Heat oil in wok and add in the sugar. Cook until sugar is dissolved and caramalised into a golden brown colour.

2. Add in the chicken pieces and fry both sides till browned. Next, add in the galangal slices and stir.

3. Pour in water, light and dark soy sauce and bring to boil. Simmer on low heat until gravy thickens. Remember to taste and adjust according to your taste by adding light sauce sauce if not salty enough. If too salty, just add a little water.

4. Pour in the ginger wine and simmer for another 10 minutes before stirring in spring onions. Serve hot with rice.

Sean, can be tasted in a lot of Malay/Thai cuisine hehe just that not so distinct as they usually cooked with other herbs and spices

timing, galangal is from ginger family but they are totally different in terms of look, taste and smell. they smell a bit like ermm kwan loong minyak angin lol. no wonder you're confused cos those pics you googled not all are correct. you can see the pic here http://importfood.com/media/galangal_info4l.jpg young galangal have pinkish top on them. old galangal is very very woody, very hard to cut thru!

Thanks Ariele. The brand I used is Stone's Ginger Wine http://www.stonesgingerwine.com/welcome/home.asp I bought it from Chinese medicine hall but I saw Jusco has it too as the liquor section

Hey there Babe in the City.. I have to admit, I too googled galangal and got really confused, so thanks for sharing the correct picture. I shall keep an eye out for them next time. Never heard of them before this! :)

This looks amazing! I'm not familiar with galangal... is it similar to ginger? If I wanted to try to make a spicier dish... could you recommend some appropriate things to add to the mixture?~Nancy Lewix